I have been carb-cycling for some time now and really enjoy the carb-loading phase of the cycle where I seemingly eat everything in my path. I have experimented baking completely fat free goods such as muffins and cookies but I find them a bit dry and therefore not as delicious. This recipe is for delicious super sweet muffins that are scrumptious yet still very low on fat. Please share your experiments and leave your comments because any wisdom or advice is welcome.
1/2 cup dried cranberries
1/2 cup dried cherries
2 cups unbleached all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup coconut oil
1 cup raw cane sugar
2 large egg whites
1 cup coconut milk unsweetened
1.Preheat oven to 375 degrees F
2.Line 12 muffin cups with paper liners
3.Whisk flour, baking powder and salt into a large bowl. Mix coconut oil and sugar in a separate bowl with electric mixer till mixture is light and fluffy. Beat egg whites into the coconut oil mixture one at a time until thoroughly combined.
4.Slowly fold the flour mixture into the coconut mixture, alternating with coconut milk in two additions, until batter is mixed well. Fold in cherries and cranberries. Pour batter into muffin cups.
5.Bake in preheated oven until muffins are golden brown about 20-25 minutes. Cool muffins.
6.Enjoy and share feedback.
If you wish to make these Vegan all you have to do is substitute the egg for Chia or Flex seeds. You would either soak a tablespoon of Chia/Flex seeds in 1/4 cup of hot water or for extra rich flavor use 1/4 cup of brewed tea. I believe any nutty flavor tea would taste great with this recipe.
Low fat option:
Substitute 1/4 cup of coconut oil with 1/4 cup of apple sauce. Another alternative is to use mashed banana instead of apple sauce or add more coconut milk but I haven’t had the chance to experiment with that yet, so if you have, please leave a comment and share your experience.